Minty marshmallows

    Minty marshmallows

    (7)
    8saves
    4hr35min


    7 people made this

    About this recipe: These marshmallows are flavoured with peppermint. They are deliciously fluffy and have pretty red streaks running through them. Enjoy as is, with a chocolate fondue or on top of hot chocolate.

    Ingredients
    Makes: 18 marshmallows

    • 1 serving cooking oil spray
    • 6 tablespoons warm water
    • 15g unflavoured gelatine
    • 275g caster sugar
    • 175g golden syrup
    • 2 tablespoons golden syrup
    • 4 tablespoons water
    • 1/4 teaspoon salt
    • 1 1/2 teaspoons vanilla extract
    • 3/4 teaspoon pure peppermint extract
    • 3 drops red food colouring
    • 4 tablespoons cornflour
    • 4 tablespoons icing sugar

    Method
    Prep:30min  ›  Cook:5min  ›  Extra time:4hr setting  ›  Ready in:4hr35min 

    1. Line a 23cm square tin with cling film, leaving enough overhang to cover the top. Spray cling film lightly with cooking oil spray.
    2. Place 6 tablespoons of warm water in a large bowl and sprinkle gelatine on top. Let gelatine soften in the water for 5 minutes.
    3. Meanwhile, combine the caster sugar, golden syrup and 4 tablespoons water in a tall saucepan. Bring to the boil, stirring constantly. Boil for 1 minute, the mixture should read 115 degrees C on a sugar thermometer.
    4. Pour hot syrup over the softened gelatine and add the salt. Beat at high speed with an electric mixer until the mixture increases in volume and holds a peak, about 8 to 10 minutes.
    5. Stir in vanilla and peppermint extracts. Pour into prepared tin, add several drops of red food colouring and swirl with a skewer. Stir in the vanilla and peppermint extracts. Pour into prepared pan, add several drops of red food colouring and swirl with a skewer.
    6. Cover lightly with cling film and let stand at room temperature for 4 hours. Cut into 18 squares, using a knife sprayed with cooking oil spray.
    7. Combine cornflour and icing sugar in a bowl. Toss cut marshmallows in this mixture. Store in airtight container or resealable plastic bag.
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    Reviews & ratings
    Average global rating:
    (7)

    Reviews in English (7)

    by
    19

    These were very good! Personally the peppermint was a little too much for me so next time I will probably put half the amount. Also I would like to suggest that instead of the plastic wrap thing just lightly grease a nonstick 9 x 9 and dust with the cornstarch and powdered sugar mixture, pour in and then put mixture on the top as well. It saved lots of time and hassel as the first batch stuck horribly to the spots pf wrap that had no spray! Oh then dust a pizza cutter and cut!  -  26 Dec 2009  (Review from Allrecipes US | Canada)

    by
    15

    I didn't care for this recipe. I could taste the gelatin in the marshmallows. I will not use this recipe again. The other peppermint marshmallows recipe on this site if far better.  -  30 Dec 2009  (Review from Allrecipes US | Canada)

    by
    1

    Very good and very easy. I also cut the peppermint in half.  -  22 Dec 2013  (Review from Allrecipes US | Canada)

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